Ingredients:

Method:

Preheat oven to 180°C (160°C fan-forced) . Lay the pastry on a work bench and cut into 25 x 45cm sheets with a sharp knife then cover them with a damp tea towel to prevent drying out.

Peel and slice the apples and toss with the caster sugar and cinnamon. Place the walnuts and brown sugar in the bowl of a food processor and blitz until the mixture resembles coarse breadcrumbs.

To roll the strudel; Place a new tea towel on your work surface and cover it with the first sheet of filo. Brush with melted butter and spread with one third of the nut mixture. Cover with a second layer of filo and brush with butter, repeat with another layer and brush again with butter.

Now sprinkle over another third of the nut mixture. Cover this with layer four of filo and brush with a little more butter.

Gently spoon the apples over the top edge of the pastry and roll into a nice, fat sausage shape. Press together and place on a baking tray, seam side down. Brush with the last of the butter and sprinkle with the last of the nut mixture.

Transfer to a lined baking try and cook for 25 minutes or until the pastry is golden brown. Sprinkle with icing sugar and serve with ice cream.

Notes:

Filo pastry dries out quickly so make sure you keep it moist and covered.

If you don’t have a food processor, you can use a stick mixer to crush the nuts.